Easy apple pie recipe

Recette tarte aux pommes facile

If shortcrust pastry is mainly used, it is not by chance: light and not very crumbly, it prepares quickly, resists everything and goes perfectly with many savory and sweet recipes.

How to make sure that the pie is not soggy?

How to make sure that the pie is not soggy?
image credit © thespruceeats.com

Pre-dough cooking, ie cooking empty, is a good trick to prevent it from getting wet. Bake for about 10 minutes, at 180°C for a ventilated oven, 200°C for a static oven.

How to avoid too much juice in a pie? Softened, finished pie dough: add semolina, crushed biscuits or powdered almonds. You can also sprinkle the bottom of the tart with semolina, crushed biscuits, ground almonds or hazelnuts to absorb the fruit juice.

How to make a pie crust? – Wash the bottom of the pie with the raw egg whites and bake for 5 minutes. The egg whites cook and form an impermeable layer on the dough. – Sprinkle the bottom of the pie with wheat semolina, corn semolina or even breadcrumbs, absorbing the excess liquid during cooking.

How to keep crispy dough? Dissolve your rinsing dough in its baking sheet on a pie dish, sear partially with a fork and spread the bottom of the dough with porcelain balls or legumes so that the dough does not puff up during pre-baking.

How to keep crispy pie?

Here is a pro tip to avoid this: put a thin layer of white chocolate on the bottom of the cake, its flavor will not be felt, and it will harden the dough, leaving it crispy. Pastry chefs have a specific verb for this action, it is “chablonner”.

How to save a pie for tomorrow? The fruit tart will keep for two days in the refrigerator and can be eaten as soon as it comes out, just like the cake. However, it is advisable to cover the latter with a plastic film before placing it in the refrigerator. You can keep it for ten days.

What are the best baking apples?

What are the best baking apples?
image credit © media-allrecipes.com

Baking apples that hold up well when cooked (for frying, donuts, crisps, cakes, pies, baked apples, etc.)

  • Ariadne.
  • Highlight.
  • Limousine gold.
  • Lady Pink.
  • Pippin Queen.

Which apple for which use? The Golden is a bit of a Swiss army knife! With it, we can do everything! But because it has the particularity of remaining firm after baking, the Golden is the ideal apple for very sweet apple pies that look great when they come out of the oven.

What is the best apple for making compost? During cooking, to be good, the apples must be melted. Here are the different varieties ideal for compote for example. Belle de Boskoop, Belle du bois, Belchard, Chanteclerc, Cabusse, Caragalaou, Eclat, Jerseymac, Jonalgold, Rambour d’hiver, Reinette grise du Canada, Rialette, Royale.

What is the best dough for pies?

What is the best dough for pies?
image credit © cleverlysimple.com

Shortcrust pastry contains wheat flour, butter and water. It is the « versatile » pastry par excellence, used both for pies, savory or sweet, and for quiches.

What dough for a pie? Shortcrust pastry is made from a single layer of dough and is typically used to make yellow fruit pies and quiches. Shortbread is similar to shortcrust pastry, but more crumbly and sweet, used for berry pies.

How to make a pie crust? Egg whites For savory pies, use the egg white solution: wash your dough with the egg whites, then put in the oven for about 5 minutes. Cooked egg whites create a thin white film that helps protect your dough from moisture.

What pie crust? Shortcrust pastry, the long-lasting beauty Recognizable by its thick, compact and slightly crumbly texture, shortcrust pastry is preferred for red fruit, chocolate, lemon and orange tarts € ¦

What are the best chewable apples?

What are the best chewable apples?
image credit © bakeplaysmile.com

If you like very sweet fruits, opt for Pink Lady, Gala or Golden apples! If you want to make cakes, choose Reinette grise du Canada, Antarès or Jonagold instead!

What is the sweetest variety of apple? According to these results, the Golden apple is the least sweet, while the Reinette is the sweetest, the Fuji being roughly so.

What kind of apples to cook? The Gala is available all winter, from September to April. The Empire apple is the perfect apple to carry in your lunchbox because it is very crispy and dies less easily than many other apple varieties.

Which paste for which use?

Explicit differences between these doughs: Shortcrust pastry consists of a single layer of smooth dough and is generally used to make yellow fruit pies and quiches. Shortbread is similar to shortcrust pastry, but more crumbly and sweet, used for berry pies.

When to use shortcrust pastry? Because shortcrust pastry is a neutral and light dough. You can therefore use it for sweet pies, especially those you plan to garnish with yellow-fleshed fruits (apricots, plums, peaches…) or particularly sweet fillings (like the famous lemon meringue pie).

What is the difference between puff pastry and shortcrust pastry? Shortcrust pastry consists of a layer of thick dough (a mixture of flour, butter, salt and water). It is generally used to make savory or sweet pies and quiches. Puff pastry is more complicated to obtain. It consists of several overlapping sheets of dough.

When to use shortbread dough?

Distinguished by its thick, compact and slightly crushed texture, shortcrust pastry is ideal for red fruit, chocolate, lemon and orange tarts…

What is the difference between a sweet pastry and a shortbread? Shortcrust pastry has a higher amount of butter than sweet pastry, which gives it a very airy texture. The sweet dough, on the other hand, contains a greater amount of sugar, which gives it a finer and tighter texture, but also drier.

When to use shortbread dough? The shortbread is preferably used for tarts with red fruits (blueberries, raspberries), chocolate, lemon meringue, orange or even bourdaloue (pears and frangipane)… .

What is the best dough for a pie? Shortcrust pastry It is for these positive aspects that the favorite pastry was chosen for savory pies but also for yellow fruit pies (mirabelle plums, peaches…).

Avatar photo
Bonjour! Je m'appelle Valérie et je suis une cuisinière professionnelle passionnée par la création de plats délicieux et innovants. Avec 10 ans d'expérience en tant que cheffe cuisinière, je suis constamment à la recherche de nouvelles inspirations pour surprendre les papilles de mes clients. Bienvenue dans mon univers gastronomique!